ChocolateKrinkles

A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Chocolate-Hazelnut Thumbprints January 20, 2012

Filed under: Dessert — chocolatekrinkles @ 9:18 am
Tags: , , , ,

I mentioned earlier that I’m not really a cake person but I’m so-totally-heads-over-heels-in-love a cookie person. And something else I can’t get enough of? Hazelnuts. Yum. So naturally, this recipe was a perfect fit for me.

Ingredients:

  • 4.5 oz of all-purpose flour (abt 1 cup)
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2 large egg yolks
  • 1 tsp instant espresso (optional)
  • 1/2 tsp vanilla extract
  • 2/3 cup finely chopped hazelnuts, toasted
  • 1/3 cup hazelnut-chocolate spread (ie: Nutella)

Directions:

  1. Preheat oven at 350 degrees.
  2. Measure out flour and level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 min). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
  3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 balls. Roll sides of balls in nuts, pressing gently. Arrange balls abt 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon hazelnut-chocolate spread into center of each cookie.

—————-

This recipe was actually kind of hard to make. So some changes I made to make it a weebits easier:

  • Definitely finely chop your hazelnuts — use a food processor!
  • Use the leftover egg whites as an egg wash to help the nuts stick better
  • Make the indentation (with a teaspoon) after the cookies have been in the oven for about 5 minutes
  • The Nutella doesn’t harden after being added to the cookies so if you’re going to stack them on top of another, don’t add it until the cookies will be served

Even though it was a weebits hard to make, it was soooo worth it. SO delicious!

Source: Cooking Light (by way of MyRecipes)

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